While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are a recipe I'll use to fit a lot more leafy greens into my diet.

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Recipe Summary

prep:
10 mins
cook:
42 mins
total:
52 mins
Servings:
4
Yield:
1 small casserole
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.

  • Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.

  • Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.

  • Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.

  • Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of gravy. The actual amount of gravy consumed will vary.

Nutrition Facts

525 calories; protein 3.4g; carbohydrates 36.4g; fat 39.8g; cholesterol 22.7mg; sodium 557.6mg. Full Nutrition
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